Raw Or Cooked Vegetable?




 
 
Raw or cooked vegetable?

A diet that recommends intake of raw foods is certainly the perfect way to quickly lose weight. Also it’s a way to preserve the most important enzymes in foods that are burned off by the cooking process.

Those who are on this diet have more energy, better digestion, their skin looks better and lose weight easier. Studies made on this issue certainly indicate that, this diet significantly reduces the risk of type 2 diabetes, cardiovascular disease and some types of cancers.

Raw food definitely has its value, but for most people it’s not diet for long term. This diet encourages us to eat more fruits and vegetables, helps us to reduce the fat cells in the body and also to reduce the intake of sugar and salt because we don’t eat processed foods.

Here are instructions that shows which of the vegetables are better to eat cooked and which to eat raw!
 

Tomatoes – the best way is to consume it cooked

Lycopene, the pigment that gives tomato their color, it is considered to protect against certain types of cancer, particularly prostate cancer and heart disease. In addition, some small studies have shown that it can helps to protect the skin from ultraviolet rays, although for this claim is necessary to make more extensive studies before it is officially recommended. Fresh or canned, tomatoes provide a usable amount of beta carotene and vitamin C. Only one tomato from a can, or a quarter of the 400 g canned chopped tomatoes have the amount found in five fresh tomatoes.
 

Broccoli – the best way is to consume it raw

Broccoli is always considered extremely healthy food product because it contains high doses sulfoarafen, ingredient that is claimed that beats cancer. Studies suggest that broccoli not only kills the precancerous cells, preventing them from multiplying, but also they reduce the risk of stomach ulcers and stomach cancer. As a result of the research is recommended to cook broccoli lightly steamed to make sure that we get the most out of this unique vegetable.
 

Kale – the best way is to consume it raw

Kale is rich in vitamin A and vitamin C, both important vitamins for healthy skin, also it contains folate, important for healthy blood, a healthy immune system and cognitive function. If you consume 90 g once in five days gives us 108 mg of folate, 99 mg of vitamin C and 117 mg of calcium. A third of the vitamin C is lost by cooking, so if you boil kale, you should put in as little water and cook it very briefly.
 

Red pepper – the best way is to consume it raw

Raw peppers have twice more vitamin C than oranges. Vitamin C is unstable to heat, so cooking results by low level of nutrients. Chewing raw red peppers and hummus is a good way to achieve diversity of antioxidants that are hiding in vegetables and boost the immune system.
 

Carrots – the best way is to consume it cooked

Studies show that carrots value of beta carotene growth by cooking. Beta carotene is a carotenoid that the body converts into vitamin A. It is important for the function of many systems in the body, normal metabolism of iron to vision, skin and immunity.
 

Spinach – the best way is to consume it raw



 
 
Spinach is an excellent leafy vegetables. It is rich in potassium, which helps maintain normal blood pressure. It contains vitamins A and C, two other nutrients that are important for the immune system. But the benefits do not end here. Green foliage provides calcium, magnesium and manganese, all of them have a role to keep our bones strong and healthy. This vegetable is rich in folate, which boosts the immune system and help reduce fatigue and lethargy. Folate is involved in normal physiological functions and are essential for cell growth, which is especially important for pregnant women.
 

Cabbage – the best way is to consume it cooked

Cabbage is a vegetable that is an excellent match with the taste of apples, spices or boiling in water used as a substitute for lunch. Just do not throw away the outer darkest leaves, they are full of vitamin C, and have orange pigment beta carotene and yellow carotenoids, lutein.